Grilled Vegetable Lasagna

Make the puttanesca sauce: In a large pot heat the olive oil over medium high heat. Add the onion and saute for about 6 minutes until soft and lightly caramelized. Add the garlic and cook for 2 more minutes.

Add the tomatoes and the remaining ingredients and simmer for about 40 minutes until the sauce is thickened and slightly reduced. Adjust seasoning to taste, cover and set aside.

Prepare the grilled vegetables: Light the grill or pre-heat the broiler.

In a large shallow bowl, toss the eggplant, zucchini, bell pepper and onion with the oil and salt. If using the broiler, arrange the vegetables in a single layer on 2 lightly greased or non-stick baking sheets. Grill or broil in batches, turning the vegetables once, until they are tender, lightly browned, and have released most of their moisture, about 5 to 6 minutes per side. Set aside

Assemble the lasagna: Preheat oven to 350 degrees F

In a medium bowl mix the cream cheese with salt and half a cup of pesto.

Lightly grease a large rectangular baking dish, then spoon 1/2 cup of Puttanesca Sauce onto the bottom of the dish. Cover with a layer of wonton noodles one or two layers only.

Top the lasagna with a layer of cream cheese, then a layer of eggplant, zucchini, onion and red pepper, a layer of grated mozzarella, and a layer of puttanesca sauce. Repeat layering the wonton, ricotta, vegetables, mozzarella and sauce until all ingredients have been used, ending with mozzarella on top.

Bake for 1 hour and 15 minutes, until the lasagna is bubbling and golden brown. Allow to rest 10 minutes before serving, drizzled with some of the remaining pesto oil.